It’s rich and fresh and every bite will make you take another.
Ingredients
12 large sea scallops
1 tablespoon canola oil
Salt and pepper
½ cup black sesame seeds
8 ounces *mushrooms, sliced
1 clove garlic, minced
½ onion, diced (about ¾ cup)
1 cup Arborio rice
½ cup white wine
3 cups broth, heated (chicken or vegetable broth work)
¾ cup frozen peas, thawed
1 teaspoon kosher salt
½ cup shredded parmesan
1 tablespoon butter
¼ cup Italian parsley, chopped
Instructions
Season scallops with salt and pepper. Place sesame seeds on plate. Pat down top and bottom sides of each scallop in sesame seeds.
In a sauté pan, over medium-high heat, add canola oil. When oil is hot, add scallops, placing them crusted-side down. Sear for approximately 1 minute, or until sesame seeds brown. Turn and sear on other sesame-crusted side for 1 minute.
Remove from pan and set aside.
Heat 1 tablespoon of olive oil in a skillet over medium high heat. Add in the sliced mushrooms and minced garlic. Cook, stirring frequently, until mushrooms have lightly browned, about 8 minutes; remove from heat and set aside.
While the mushrooms cook, add remaining tablespoon of olive oil to large saucepan. Add in diced onion and cook until softened, about 3-4 minutes. Stir in the arborio rice and cook for 1 minute. Pour in the wine and continue to stir until the wine has soaked into the rice. Add in 1 cup of hot broth and continue cooking, stirring occasionally, until all of the liquid has been absorbed. Pour in another 1 cup of broth and continue cooking until absorbed.
Add in the cooked mushrooms and ½ cup of hot broth. Continue cooking and stirring. Taste to see if the rice is al dente; if it is too crunchy add in the additional ½ cup of broth. The final dish should be loose and creamy, not stiff.
One the rice is cooked, stir in the peas and kosher salt. Off the heat, stir in the butter and parmesan cheese until melted and creamy. Stir in the chopped parsley and garnish with more if desired.
